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Breakfast Reubens

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“We love reuben sandwiches (you can see how we make them from the recipe I posted for "Reubens Our Way"), but you know – you can make them for breakfast, too! Based on a recipe, tweaked to our own liking, from Taste of Home. Although I titled this for breakfast, it's good any time of day. :)”

Ingredients Nutrition

  • 1 teaspoon olive oil or 1 teaspoon vegetable oil
  • 2 large frozen hash browns (the oval or rectangular shaped ones)
  • 34 cup naturally fermented sauerkraut, drained (we like Bubbie's brand) or 34 cup rinsed and drained regular sauerkraut
  • 4 tablespoons applesauce
  • 1 teaspoon butter, softened
  • 6 slices of good quality pastrami (thin slices)
  • 13 cup of your favorite thousand island dressing (we make our own, see Thousand Island Dressing Our Way #114916)
  • 12 cup finely-shredded swiss cheese


  1. Heat a non-stick skillet over medium high heat, and add the 1 teaspoon oil.
  2. Lightly brown the frozen hashbrowns, about 4 minutes per side; carefully remove from skillet (you don't want them to lose their shape) and set aside.
  3. Preheat oven to 400 degrees F; butter an 11x7x2-inch baking pan.
  4. In a bowl, combine the sauerkraut and applesauce; set aside.
  5. Place the hash brown patties in the greased baking pan and spread softened butter on each.
  6. Layer each patty with: 3 slices pastrami, sauerkraut mixture, Thousand Island dressing, and Swiss cheese.
  7. Bake at 400 degrees F for 15 to 20 minutes or until the patties are crisped to your liking.
  8. Note: you can skip the hashbrown pre-browning steps (in the skillet), if you like, but I like my hashbrowns very crispy and so prefer them pre-browned.

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